Nutritional Facts

Directions

In a large nonstick skillet, saute onion and green pepper in butter until tender. Add the zucchini, tomato, oregano and pepper. Cook and stir for 5-8 minutes or until vegetables are tender and liquid is nearly evaporated. Set aside and keep warm.

In a small bowl, beat egg whites, water, cream of tartar and salt until stiff peaks form. Place egg substitute in another bowl; fold in egg white mixture. Pour into a 10-in. ovenproof skillet coated with cooking spray. Cook for 5 minutes over medium heat or until lightly browned on bottom.

Bake, uncovered, at 350° for 9-10 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edge of pan to loosen.

With a knife, score center of omelet. Place vegetable mixture and half of cheese on one side; fold other side over filling. Sprinkle with remaining cheese. Cut in half to serve.Yield: 2 servings.

Originally published as Very Veggie Omelet in Light & Tasty
February/March 2001, p7

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"This was so tasty and super healthy! We will make again. The only downside was the process. As my husband put it, "why don't we just use this same mix of ingredients, but make our omelet the 'regular' way?""

"I've been making omelets for years, but never could get them as fluffy as I wanted. I finally have the secret! I make this with all different veggie combinations, depending on what i have in the fridge."